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Saturday, April 13, 2013

Chickpea, Broccoli & Olive Salad


Although I love hummus, chickpeas aren't my favorite legume.  I enjoy their nuttiness, but they seem to  require a strong flavor profile to make them truly appealing.  So for this salad, I sauteed the chickpeas in olive oil, garlic, red pepper flakes, cumin, sumac and harissa to add plenty of flavor. I added tiny broccoli florettes, but cooked them lightly to make sure they retained their crunch appeal, then added briny sliced black olives.  Fresh lemon juice and a combination of champagne and sherry vinegar added depth and I adjusted the heat with cayenne pepper.

The final steps included feta, pine nuts, chopped cilantro, a little lemon olive oil and S&P to taste.  

The result was a chickpea salad I couldn't stop eating!

Another great option for a high-protein, healthy salad on-the-go!  I got my sumac and harissa from Williams-Sonoma, but if you don't have these spices on hand, don't let that stop you from trying this recipe.  Fresh lemon juice and cayenne will make this dish sing, but don't skip the cumin.


13 Comments:

Anonymous Anonymous said...

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6:27 PM  
Anonymous Felicity Miller said...

Hello Catherine - Thank you for this beautiful blog - I am so grateful I came upon it! I am wondering if you would give me permission to reprint your gooseberry fool recipe to go with a fabric collection I have designed for Westminster Fibers/Free Spirit Fabrics? I would give credit to your blog of course. Please let me know at your earliest convenience.

Thanks again - Felicity
felicitymiller.com

2:46 PM  
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OpenID sylviadewy said...

Such a perfect side dish recipe, I am definitely going to try this in lunch soon. Healthy, simple and lovely recipe. Thanks for sharing it.. :)

7:16 AM  

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